Instructions: 1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan, heat milk and butter until very warm (120 - 130 F.). With mixer at low speed, gradually beat liquid into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping bowl, with a rubber spatula.

2. Beat in eggs and about 1/2 cup flour to make a thick batter; continue beating 2 minutes. Stir in flour (2 to 2 1/2 cups) to make a soft dough.

3. On lightly floured surface, knead dough until smooth and elastic, about 10 minutes. Shape dough into ball.

4. Turn in greased large bowl to grease top. Cover; let rise in warm place until doubled, 1 hour.

5. Punch down dough. Transfer to lightly floured surface; cut in half; cover; let rest 15 minutes.

6. Cut each half into 12 pieces; shape into balls. Place 2 inches apart on greased cookie sheets. Cover; let rise until doubled, about 30 minutes.

7. Preheat oven to 400 F. Brush with melted butter or Egg glaze. Bake 10 minutes or until golden. Cool slightly on wire racks. Serve warm.

NOTES : Egg Glaze - in small bowl with fork, beat 1 egg with 1 tablespoon milk.

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